Project COOKBOOK and a Vegan Pear Cake

cakes + muffins ― 20. 7. 2016

We started to forget how to write, how to put down our memories and creations, it's all become digital. With this lovely cookbook it's your time to learn, develop, shine and pass on. Thinking about myself and the mistakes I've made in my cooking over the years, it's sometimes hilarious and how much fun would it be to have it on paper for someone to read. On the other hand, you have the best recipes in there and can pass them on to the next generations.

Ingredients

2 cups spelt flour

1 tsp baking powder

pinch of salt

1/2 cup melted coconut oil

1 cup coconut sugar

2 tsp vanilla extract

1 tsp almond extract (optional)

12–14 Tbsp almond milk

1 pear (or any other seasonal fruit)

Crumble

4 Tbsp coconut oil

8 tsp almond milk

6 Tbsp coconut sugar

pinch of salt

1 cup oats

1/4 cups almonds

This is very exciting and as soon as I saw it, I wanted to be a part of it! Project COOKBOOK: A cooking journal with a unique interface that helps you develop signature recipes and create a personal culinary heritage.

We are giving a lucky winner one beautiful COOKBOOK! To enter, let me know in the comments below:

What is your best recipe you’ve created?

Cookbook’s easy to use interface will help and guide you through the creative process of developing your very own recipes. You can keep track of changes to the original recipe – whether it’s tinkering with the cooking process or changing the ingredients. After each try use the scoreboard to evaluate your dish, write down important notes for the next time and keep a tab on who loves it the most. Seriously, the only cookbook you will ever need and you are the author.

Preheat the oven to 180 °C. Mix all the wet ingredients (almond milk, coconut oil, vanilla and almond extract) and the dry ingredients (spelt flour, coconut sugar, baking powder and salt) in the other bowl. Add the wet ingredients to the dry ones and carefully mix. At the end, add your diced pear and transfer the batter to a cake tin.

For the crumble, blend the almonds and oats together, transfer to a bowl and add the rest of the ingredients. Sprinkle on top of the cake and put it in the oven to bake for 40–50 minutes. Serve with vegan caramel.